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20 Cards in this Set
- Front
- Back
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Marinated Chicken |
Fully jaccarded chicken breast 12 times on both sides; 6 times vertically and 6 times horizontally or until consistent needle marks cover the entire chicken breast. Fully marinated chicken should be ghost like in color. Shelf life 3 days. |
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Pork Chops |
Layered butcher paper. Fully jaccarded 8-10 times on both sides. Consistent thickness (1"-1 1/4")×(3-3 1/2 Wide) 7-8 oz Length is 5-6". Shelf life 3 days. |
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Kid Chicken |
4 oz fully jaccarded chicken breast 6 times on both sides; 6 times vertically and 3 times horizontally or until consistent needle marks cover the entire chicken breast. Fully marinated chicken should be ghost like in color. Shelf life 3 days. |
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New York Strip |
Layered butcher paper. 1/2" space between lid and steaks. Jaccarded 6-10 times per side. Vein steaks wrapped for MW and W only. 12-13 oz 6 1/2-7" in length, 3-3 1/2" wide. Preferred thickness is 1-1 1/4". 1/4 inch fat trim with occasional 1/2 inch. Shelf life 3 days. |
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Cap Sirloin Cuts |
Used for 6 and 8 oz only and are jaccarded 12-16 times. Cooked Medium and below. |
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6 oz Sirloin |
3/4-1" thickness. Preferred 3/4". 4"-4 1/2"×3". Shelf life 3 days. |
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8 oz Sirloin |
1"-1 1/4" thickness. Preferred 1". 5"-5 1/2"×3"-3 1/2". Shelf life 3 days. |
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11 oz Sirloin |
1"-1 1/4" thickness. Preferred 1". 6"-6 1/2"×3"-3 1/2". Shelf life 3 days. |
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16 oz Sirloin |
1 1/4"-1 1/2" thickness. Preferred 1 1/4". 8 1/2"-9 1/2"×3"-3 1/2". Shelf life 3 days. |
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24 oz Sirloin |
1 1/4"-1 1/2" thickness. 10"-10 1/2" long×3"-3 1/2" wide. |
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32 oz Sirloin |
1 1/2"-1 3/4" thickness. 10"-10 1/2" long×3"-3 1/2" wide. |
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Dillo Bites |
4 oz total weight. 1/2"(+/- 1/4") thick×1/2"-1" in length. Triple jaccarded with no gristle. Shelf life 2 days. |
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Beef Tips |
Firm but tender pieces of beef of random uniform size 1/2" (+/- 1/4") thick×1/2"-1" in length, no signs of vein, silver skin, or greater than 1/8" of fat on outside. 2# portions. Shelf life 2 days. |
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6 oz Filet |
1 1/2"-2"×3"-3 1/4" |
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8 oz Filet |
2"-2 1/2"×3"-3 3/4" |
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Filet Medallions |
3/4"-1"×3 1/4" in diameter. 3 oz weight. |
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10 oz Ribeye |
3/4"-1"×3"-3 1/2". 7"-7 1/2" in length. |
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12 oz Ribeye |
1"-1 1/4"×3"-4 1/2". 7"-7 1/2" in length. |
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16 oz Ribeye |
1"-1 1/4"×3"-4 1/2". 8"-8 1/2" in length. |
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Bone-in Ribeye |
18-22 oz. 1/4" of fat on top. 1 inch of bone exposed. 1"-1 1/4" thickness. |
